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Askur
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science

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Pengaruh Cara Masak Dan Lama Penyimpanan Nasi Di Suhu Dingin Terhadap Kadar Glukosa: The Effect of Cooking Methods and Cold Storage Duration on the Glucose Content of Rice Sihombing, Yuli Sulistiawati; Eka Farpina; Askur
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.1949

Abstract

Diabetes mellitus is a global health problem with an increasing prevalence in Indonesia. Excessive rice consumption can affect blood glucose levels. Cooking methods and rice storage are assumed to influence glucose content. This study aimed to determine the effect of cooking methods and cold storage duration on the glucose content of rice. A quasi-experimental method with a pretest-posttest design was applied. The samples consisted of three types of rice cooked using two different methods and stored at 4–8°C with various storage durations. Glucose levels were measured using the Luff Schoorl method, and the data were analyzed with Two Way Anova. The results showed a consistent decrease in glucose levels in all types of rice as storage time increased. White rice cooked with a rice cooker decreased from 8.2965% (0 hours) to 6.8351% (6 hours). Black rice had the lowest glucose content, decreasing from 5.0464% to 3.8959%. Red rice decreased from 6.4572% to 5.2882%. A similar decrease was also observed in rice cooked with a steamer. Statistical analysis showed no significant effect of cooking methods and storage duration on glucose levels (p = 0.996 > 0.05). In conclusion, glucose levels decreased in all three types of rice stored at cold temperatures, with black rice showing the lowest glucose content.
Analisis Perbandingan Kadar Glukosa Beras Berdasarkan Cara Memasak: Comparative Analysis of Rice Glucose Levels Based on Cooking Methods Kabangnga', Lidia; Eka Farpina; Askur
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.1950

Abstract

Rice is the main staple food source in Indonesia with an annual consumption of 25.3 million metric tons. The processing method of rice into cooked rice can affect the glucose levels produced, which is important for diabetes mellitus patients. This study aims to compare the glucose levels of white rice, red rice, and black rice based on cooking methods using a rice cooker and a steamer. The research method used was quasi-experiment. The samples consisted of three types of rice (white, red, and black) cooked using a rice cooker and a steamer. The percentage reduction in glucose levels was measured using the Luff Schoorl method according to SNI 01-2891-1992 standards with three repetitions for each sample. Data analysis was performed using One Way Anova followed by Tukey’s post hoc test. The results showed that the percentage reduction of glucose levels in rice cooked by rice cooker was lowest in white rice (16.5213%), followed by red rice (23.4100%), and highest in black rice (28.7544%). For the steamer cooking method, the glucose reduction percentage was lowest in white rice (21.7523%), red rice (27.5385%), and highest in black rice (33.7945%). Statistical data showed a significant difference in glucose levels among the groups with a significance value of 0.000 < 0.05. The study concludes that there is a significant difference in glucose levels between white, red, and black rice based on the cooking method used, rice cooker or steamer. The results also indicate that the glucose levels in rice cooked by steamer are lower compared to rice cooked by rice cooker, and among the three rice types, black rice has the lowest glucose level, followed by red rice and white rice.
Co-Authors Eka Farpina Kabangnga', Lidia Sihombing, Yuli Sulistiawati